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If you get thinner tail pieces of cod, you might want to fold them over to double the thickness so they don’t cook too quickly and dry out.
Excellent for a weeknight dinner. I used snipped chives instead of parsley because that's what I had. And I substituted 2 tablespoons of evoo instead of the butter because it was both easier and healthier. We really loved it and plan to make it part of our regular fish repertoire.
Great recipe, easy to make and it is delicious!
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
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